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Easy Scalloped Potatoes are a great side dish to any meal. Thinly sliced potatoes, layered with onion, flour, seasonings, and butter, baked, and topped with a little cheese… ready to devour!
Doesn’t this look like a yummy home-cooked meal? Good. It was DELICIOUS. I put these easy scalloped potatoes in the oven, seasoned the steaks, prepped the veggies, then hung out on the couch for a bit.
Homemade Scalloped Potatoes is one of those dishes that you can fancy ALL the way up, or take it back to basic and just let the flavors of the potatoes and onion shine.
The cool thing is – because the flour is in between the layers, as it cooks, the milk and butter make a kind of white sauce FOR you, no need to make it separately and pour over!
If you’d like to try the kicked up version, that involves a roux and a cheese sauce (and bacon), you’ll love this Cheesy Au Gratin Potatoes recipe
Recommended Equipment/Tools
- Chopping Board
- Knife or Mandolin
- 8 x 8 Baking dish (around 2 quarts)
How to make Scalloped Potatoes
Scroll for Recipe
The full list of ingredients, quantities and instructions can be found in the printable recipe card below.
Get prepped
Grease an 8 x 8 baking dish, and preheat the oven to 400 degrees F.
Peel the potatoes, then using a mandolin, or sharp knife – do a medium slice on your potatoes. They should be between a quarter and a half inch thick).
Slice the onions thinly.
Layer ingredients
Layer the potatoes, onions, flour, salt and pepper and butter, about 3 times.
Heat the milk till it’s hot, but not boiling. Pour the milk over the top of the dish.
Bake
Cover with foil, and bake until potatoes are tender (about 50 minutes).
Uncover, add the cheese and bake until top browns, then remove from the oven, and let it stand while the sauce thickens.
Devour (and hide the leftovers for yourself).
Variations for Easy Scalloped Potatoes
Sometimes I’ll use hot chicken broth instead of milk (and cut back on the salt in between the layers), other times I’ll put cheese in the layers.
Sweet potatoes every other layer is a fun and colorful way to mix this up!
You really can make this any way you like. How about BACON in there? (there’s always room for bacon in my life) Perhaps some blue cheese?
Kylee’s Notes
A mandolin will help you get super even slices. If you don’t have one, a super sharp knife is essential.
Set a tray underneath the pan when baking – catches any overflow (and saves you from cleaning the oven)
To make ahead
Make ahead and bake then reheat when you need it. Or you can make it to the point of baking, and refrigerate overnight if you’d like.
Storing leftovers
Store in a covered container in the refrigerator for up to 5 days. Reheat until it is piping hot!
If you have tried this recipe or any other recipe on Kylee Cooks, leave a comment and rating – I truly love to hear from you!
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Easy Scalloped Potatoes Recipe
Suggested Equipment
Ingredients
- 1.5 lb potatoes about 5 medium – you need 3 cups of sliced potatoes
- 1/2 medium onion
- 3 Tbs all purpose flour
- Salt and pepper
- 2 cups milk
- 2 Tbs butter cubed (plus more for greasing dish)
- 1 cup cheddar cheese
Optional, for garnish
- 1 Tbs chopped parsley
Instructions
Get prepped
- Grease an 8 x 8 baking dish, and preheat the oven to 400 degrees F.
- Peel the potatoes, then using a mandolin, or sharp knife – do a medium slice on your potatoes. They should be between a quarter and a half inch thick).
- Slice the onions thinly.
Layer ingredients
- Layer the potatoes, onions, flour, salt and pepper and butter, about 3 times.
- Heat the milk until it's hot, but not boiling.
- Pour the milk over the top of the dish.
Bake
- Cover with foil, and bake until potatoes are tender (about 50 minutes).
- Uncover, add the cheese and bake until top browns, then remove from the oven, and let it stand while the sauce thickens.
- Devour (and hide the leftovers for yourself).
Tips & Notes:
- A mandolin will help you get super even slices. If you don’t have one, a super sharp knife is essential.
- Make this ahead and have it ready to bake when you get home!
- Set a tray underneath the pan when baking – catches any overflow (and saves you from cleaning the oven)
nutrition facts
Nutritional Disclaimer
Recipes written and produced on Kylee Cooks are for informational purposes only. Kylee is not a certified nutritionist. Nutritional data provided on Kylee Cooks has not been evaluated or approved by a nutritionist or the Food and Drug Administration.
cheri says
Hi Kylee, cool visual guide, I made scalloped potatoes this week too, but yours look much more delicious!
Kylee says
Thanks, Cheri! They ARE good. What’s your recipe?
Sara says
Thanks for sharing the easy peasy visual guide, it makes it so much easier to follow. Fries are my favorite things in the world so potatoes are my favorite things in the world. See where I’m going with this? lol
Kylee says
I think the visual guide just helps people to REALLY see how easy it is!! I heart potatoes too 🙂
Alison says
This was amazing! I love that you had additions you can add to your potatoes! I added bacon, and it was incredible!
Kylee says
I think bacon and a little garlic salt would be awesome!!
Kate says
Scalloped potatoes are the perfect side dish
Debbie-jean Lemonte says
Thank you so much for the easy-peasy slideshow. I was just about to ask about the potatoes (potato fanatic here) and there it was. It looks so delicious. I’m glad the prep time was so short otherwise, I would’ve been turned off a bit. Haha
Brandie says
You had me at potatoes 🙂 love them any way I can get them. This recipe would be very easy to make vegan- which is what I’ll do and take to my next pot luck. Thank you for sharing!
Caroline says
Scalloped potatoes are maybe my favorite side of all time! This was incredible!
Noel says
Back to basics … the simple foods are so pleasing, aren’t they! What a good tip about the sauce. I’ve always wondered why my dish turned out more like baked potatoes with cheese and butter and not so saucy like scalloped should be. Thanks for pointing that out.
Have you tried other cheeses?
Tracy | Baking Mischief says
I love scalloped potatoes and usually end up fixing them as the main dish because anything I serve with them is just going to be a distant second in my heart. 😉
Your description of the flour and the white sauce it helps make had me seriously reconsidering my method. I made it and loved it!
Annemarie @ justalittlebitofbacon says
Yum! I love scalloped potatoes and gratins! However, I never put flour between the layers. What an excellent idea, you get a white sauce with no work. And thanks for the little slide show – very useful. 🙂
Michelle @ Giraffes Can Bake says
I just adore dishes like this, so simple and so easy to customise! Although stripped back like you have them here looks about perfect right now, especially with that steak – yum!
Kylee says
Me too, Michelle – you can fancy it up, or enjoy it as is. Simple is always good, right?
Beth @ Binky's Culinary Carnival says
Love the fact that you didn’t make a bechamel! Boy, that’s a time saver!! Nice!!
Kylee says
That’s my favorite part!! It makes it itself, without me having to do a thing!
watchlearneat says
Scalloped potatoes are soooo delicious, especially with all that cheesy goodness. These look amazing and I love the ease of the recipe. Your step by step slideshow is awesome!
Kylee says
Thank you! I find it really proves HOW easy it is to show these pics. Glad you like them 🙂
Leigh Anne says
This really is an easy recipe. My family loves having this for dinner.
Molly ~ EasycookingwithMolly says
That cheese on top is just everything !!!!
Kylee says
Right, Molly? I LOVE the cheese on top.